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Monterey Chicken Spaghetti Bake
Ingredients
  • 3 cups rotisserie or diced cooked chicken
  • 1 lb. Spaghetti linguini, fettuccini or bucatini all work
  • 2-10.5 oz cans Cream of Chicken
  • 1-16 oz container sour cream
  • 5 cloves garlic, minced
  • 10 oz bag frozen spinach thawed and well drained
  • 3 cups Monterey jack cheese, shredded
  • 16 oz can French's fried onions
  • Butter or non cooking spray for greasing baking dish
  • salt and pepper, to taste go light on salt as the cheese and cream of chicken is salty.
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